Ingredients
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1 cup teff flour
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1/4 cup chickpea flour
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2 tablespoons ground flaxseed
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 1/4 cups almond milk (or any plant-based milk of your choice)
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1 tablespoon apple cider vinegar
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1 Coconut oil, for cooking
Directions
Steps
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1
Done
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In a large mixing bowl, whisk together the teff flour, chickpea flour, ground flaxseed, baking powder, baking soda, salt, and spices (cinnamon, cardamom, nutmeg, and cloves). |
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2
Done
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In a separate bowl, mix together the almond milk, maple syrup, vanilla extract, and apple cider vinegar. |
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3
Done
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Pour the wet mixture into the dry mixture and stir until well combined. Let the batter sit for about 5 minutes to thicken. |
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4
Done
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Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil. |
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5
Done
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Pour 1/4 cup portions of the pancake batter onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. |
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6
Done
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Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through. |
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7
Done
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Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. |
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8
Done
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Serve the Vegan Ethiopian Spiced Teff Pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt. |
